Description
These fluffy scones are filled with the refreshing taste of lemon and the tartness of rhubarb, making them a perfect treat for breakfast or afternoon tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup chopped fresh rhubarb
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 egg (for egg wash)
- Optional: Turbinado sugar for sprinkling
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
- Add the cold cubed butter and cut it into the dry ingredients using a pastry cutter or fork until it resembles coarse crumbs.
- Fold in chopped rhubarb evenly.
- In a separate bowl, mix heavy cream, vanilla extract, and lemon juice.
- Pour this mixture into the dry ingredients and stir just until combined; do not overmix.
- Turn the dough onto a floured surface, gently knead it a few times, and shape it into a 1-inch thick round.
- Cut into 8 wedges and place them on the prepared baking sheet.
- Brush the tops with a beaten egg and sprinkle with turbinado sugar if using.
- Bake for 18–22 minutes, or until golden brown and cooked through.
- Cool slightly on a wire rack and enjoy warm or at room temperature.
Notes
For best texture, ensure the butter is very cold and avoid overmixing the dough.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 6g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: scones, rhubarb, lemon, baking, dessert